I love rum and raisin ice cream, it reminds me of warm sunny days and the seaside. So with this thought, I created a chocolate rich cake. Make it thin in a 8" tin, it will make two tins worth. Store it up to 1 week in an airtight tin. Serves (both tins ) 10. Great slightly warmed with ice cream.
Let's Create!
2 eggs
100 grams self raising flour
25 grams good quality cocoa
100 grams unsalted butter
1 tablespoon milk
1 cup raisins
1 teaspoon rum essence
Icing sugar to finish
Preheat the oven to 180C or equivalent.
1. Cream together the butter and sugar to the mixture forms soft pale cream peaks.
2. Add the essence and each egg one by one and beat well.
3. Sift in the flour and cocoa, then fold in.
4. Add the raisins and fold again.
5. Grease both 8" tins and add in the mixture.
Bake for 20 minutes or until the cake is springy to the touch.
Leave to cool before turning out on wire racks.
I really love this recipe with a good quality coffee. A real treat.
If you liked this recipe then search my blog for more recipes and baking posts under the title header.
Happy Baking!
Sam x
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